Talk:Confit of duck: Difference between revisions

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imported>J. Noel Chiappa
(→‎Move: No no nO NO)
imported>Hayford Peirce
(thanks for reminding me; I don't think it needs to be moved, althought I would be hard-pressed to make the distinction between this and the portuguese dishes)
 
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: '''''NO'''''! (And I haven't given up on "straightening out" those Portuguese dishes! :-) [[User:J. Noel Chiappa|J. Noel Chiappa]] 15:16, 16 March 2008 (CDT)
: '''''NO'''''! (And I haven't given up on "straightening out" those Portuguese dishes! :-) [[User:J. Noel Chiappa|J. Noel Chiappa]] 15:16, 16 March 2008 (CDT)
:: It looked like it stalled over there so I figured I'd poke it with a stick. --[[User:Todd Coles|Todd Coles]] 15:33, 16 March 2008 (CDT)
:::Thanks for reminding me -- I'll add "confit de canard" to the indexes [[User:Hayford Peirce|Hayford Peirce]] 16:27, 16 March 2008 (CDT)

Latest revision as of 15:27, 16 March 2008

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 Definition Cooked duck that is then preserved for long periods in solidified duck or goose fat. [d] [e]
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Move

Should this be moved to Confit of duck (confit de canard) similar to the Portuguese dishes? --Todd Coles 15:08, 16 March 2008 (CDT)

NO! (And I haven't given up on "straightening out" those Portuguese dishes! :-) J. Noel Chiappa 15:16, 16 March 2008 (CDT)
It looked like it stalled over there so I figured I'd poke it with a stick. --Todd Coles 15:33, 16 March 2008 (CDT)
Thanks for reminding me -- I'll add "confit de canard" to the indexes Hayford Peirce 16:27, 16 March 2008 (CDT)